Salade de chouchoute

Overview

Bright, crisp, and refreshing, this island-style salad showcases the subtle crunch of chouchoute with a zesty vinaigrette and quick salting technique that enhances texture while preserving snap. On volcanic slopes in the Indian Ocean, cooks have long turned to chouchoute (often known as chayote) for its versatility; thinly sliced, salted, and dressed, chouchoute becomes a vibrant base that pairs beautifully with aromatic accents like garlic, delicate slices of onion, and ribbons of carrot. A simple emulsion of olive-oil, vinegar, and lime-juice—lifted with a spoon of mustard and balanced by a touch of sugar, salt, and black-pepper—ties the salad together, while fresh parsley and optional chili provide a clean, herbal finish and gentle heat. Toasted sesame-seeds add a nutty crunch at the end.

Ingredients

• chouchoute (1 large; peeled and julienned)
• carrot (1 small; julienned)
• onion (1 small; thinly sliced)
• garlic (1 small clove; minced)
• olive-oil (2 tablespoons)
• vinegar (1 tablespoon; white wine or apple)
• lime-juice (1 tablespoon)
• mustard (1 teaspoon; Dijon)
• sugar (1 teaspoon)
• salt (to taste)
• black-pepper (to taste)
• parsley (2 tablespoons; chopped)
• chili (optional; finely sliced)
• sesame-seeds (optional; lightly toasted)

Equipment

• Sharp knife, peeler, and cutting board
• Mixing bowl and whisk
• Colander and clean kitchen towel

Preparation

1. Prep the base: Peel the chouchoute, then julienne the chouchoute into thin, even sticks. Julienne the carrot and thinly slice the onion.
2. Lightly soften: Toss the chouchoute with a generous pinch of salt in a bowl. Let it stand for 10 minutes, then gently squeeze the chouchoute in a towel to remove excess liquid. For a crisper bite, shorten rest to 5 minutes.
3. Make the dressing: Whisk together olive-oil, vinegar, lime-juice, and mustard until emulsified. Season with sugar, a pinch of salt, and a few grinds of black-pepper. Stir in the minced garlic and optional chili.
4. Combine: Add the softened chouchoute, the carrot, and the onion to the bowl. Toss with the dressing until the chouchoute is lightly coated and the carrot and onion are evenly distributed.
5. Finish and rest: Fold in chopped parsley. Adjust seasoning with more salt, black-pepper, or a pinch of sugar to balance acidity. Let the salad sit for 5 minutes to mingle flavors. Sprinkle with sesame-seeds just before serving.

Background and notes

Across Creole kitchens, cooks treat chouchoute as a neutral canvas that soaks up bright dressings while retaining crunch. Salting the chouchoute briefly draws out moisture for a cleaner, crisper texture. Classic tables often add threads of onion and ribbons of carrot for color, while a balanced vinaigrette of olive-oil, vinegar, and lime-juice—rounded by mustard, a little sugar, and seasoning with salt and black-pepper—keeps the profile lively. Finishing with fresh parsley, a touch of chili, and crunchy sesame-seeds makes the salad feel complete without heaviness.

Serving suggestions

Serve the salad slightly chilled or at cool room temperature alongside grilled seafood or roasted poultry. For a fuller plate, mound the dressed chouchoute over steamed rice and top with extra parsley and a whisper of black-pepper. If you enjoy more heat, add extra chili; if you want richer mouthfeel, whisk a splash more olive-oil into the dressing just before tossing.

Make-ahead and storage

For best texture, dress just before serving. You can prep the salted chouchoute, sliced onion, and julienned carrot a few hours ahead; keep them chilled and dry. The vinaigrette of olive-oil, vinegar, lime-juice, mustard, sugar, salt, and black-pepper holds well in the refrigerator; whisk again before using.